A sea cucumber oligopeptide and its preparation method and application

A technology of oligopeptides and sea cucumbers, which is applied in the field of sea cucumber oligopeptides and its preparation, can solve problems such as difficult absorption, small molecular weight of products, and the impact of intensive processing, etc., and achieve the goal of increasing added value, improving functional quality, and improving quality Effect

Active Publication Date: 2020-06-23
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Sea cucumber has a large protein molecular weight and is not easily absorbed by the human body. After being prepared by intensive processing, the product has a small molecular weight and can be better absorbed by the human body. However, the prepared product contains a serious fishy smell, which affects the intensive processing. During the process, sea cucumber flowers and body cavity fluid cannot be effectively used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation process of japonicus oligopeptides, comprising the following steps:

[0039] (1) Pre-treatment of raw materials: Wash and cut the sea cucumber, clean the body wall, flower and body cavity fluid of sea cucumber respectively, add 1-2 times of pure water to break up the homogenate.

[0040] (2) Composite enzymatic hydrolysis: add water to the homogenate solution obtained in step (1) to adjust the concentration to 25%, heat up to 55°C, add a compound enzyme preparation with an amount of 0.1% of the raw material weight to the homogenate solution, control the temperature and Stir intermittently for 2 hours for enzymatic hydrolysis, then raise the temperature to 90°C and maintain for 15 minutes.

[0041] The compound enzyme preparation is made up of 20wt% papain, 25% alkaline protease, 20wt% trypsin, 24wt% flavor protease and 1% enzyme activator, and the enzyme activator contains reduced glutathione and ferrous iron ion.

[0042] (3) Separation and filtration: ...

Embodiment 2

[0056] A preparation process of japonicus oligopeptides, which is prepared by the method described in Example 1, and the only difference is that the compound enzymatic hydrolysis method is different.

[0057] The compound enzymolysis step of Example 2 is: add water to the homogenate obtained in step (1) to adjust to a concentration of 30%, heat up to 54°C, add a compound enzyme preparation with an amount of 0.2% by weight of raw materials to the homogenate solution, The temperature was controlled and stirred intermittently for 3 hours, then the temperature was raised to 90°C and maintained for 12 minutes.

[0058] The compound enzyme preparation is made up of 25wt% papain, 20% alkaline protease, 25wt% trypsin, 28wt% flavor protease and 2% enzyme activator, and the enzyme activator contains reduced glutathione and ferrous iron ion.

Embodiment 3

[0060] A preparation process of japonicus oligopeptides, which is prepared by the method described in Example 1, the difference is that the compound enzymatic hydrolysis method is different.

[0061] The compound enzymatic hydrolysis step of Example 3 is: add water to the homogenate solution obtained in step (1) to adjust to a concentration of 30%, heat up to 54°C, add a compound enzyme preparation with an amount of 0.3% by weight of raw materials to the homogenate solution, The temperature was controlled and stirred intermittently for 3 hours, then the temperature was raised to 90°C and maintained for 12 minutes.

[0062] The compound enzyme preparation is made up of 30wt% papain, 25% alkaline protease, 25wt% trypsin, 17wt% flavor protease and 3% enzyme activator, and the enzyme activator contains reduced glutathione and ferrous iron ion.

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Abstract

The invention relates to a japonicus japonicus oligopeptide and its preparation method and application. The preparation method includes raw material pretreatment, compound enzymatic hydrolysis, separation and filtration, decolorization and deodorization, microbial fermentation, inorganic nanofiltration membrane filtration, and freeze-drying. The present invention prepares sea cucumber oligopeptides through enzyme-fermentation-membrane coupling technology, and improves the function of sea cucumber peptides. The added value of the product and the utilization rate of the by-products of sea cucumber can be effectively and thoroughly removed. The gentle conversion method of complex biological enzyme preparation is used to decompose the large molecular sea cucumber protein into low molecular peptides, which is better absorbed by the human body.

Description

technical field [0001] The invention belongs to the field of sea cucumber peptides, in particular to a sea cucumber oligopeptide and its preparation method and application. Background technique [0002] With the development of society, health problems are becoming more and more obvious. At present, nearly 70% of people in our country are in a sub-health state, especially problems such as low immunity caused by work and life pressure, and their health is under great potential threats. , and most of the population maintains a healthy state by ingesting specific foods. [0003] Formula foods for special medical purposes refer to formula foods that are specially formulated and processed to meet the special needs of certain nutrients or diets for patients with food restrictions, metabolic disorders, digestive and absorption disorders, or specific diseases. The stability and efficacy of the raw materials are accurate. The requirements are much higher than general food. As a new ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06A23J1/04A23J1/00A23J3/34A23J3/04A23L5/20A23L33/18
CPCA23J1/002A23J1/04A23J3/04A23J3/341A23L5/20A23L5/27A23L5/28A23L33/18A23V2002/00A23V2250/55
Inventor 彭健方素云胡晓珂闵军
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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